Coffee cake with vanilla buttercream

Next week this time, it would time for me to leave for Sydney again for my final semester.Finally! I love my cakes very much.I realised I don't really fancy desserts and pastries as much as a simple home baked cakes with anything but cheap gross margarine that most bakeries use in Malaysia.It's quite sad. This cake was adapted from Alex Goh's Creative Making of Cakes. I find his recipes work really well.

Coffee Sponge cake

(A)

160g sugar

15g cake emulsifier

(B)

5 eggs

125g cake flour

1 teaspoon baking powder

(C)

40ml water

(D)

75g melted butter

1. Line baking tin with butter and place a round baking parchment at the bottom of the baking pan.
2. Pour (A) into the mixing bowl and mix well.
3. Add (B) and whip till thick.
4. Stir in (C) with the batter.
5. Whip the batter till light and fluffy
6. Mix (D) will well incorporated. Pour into 2-8" round baking moulds. Bake in a preheated oven of 180C for 30 minutes.Once baked,remove cakes immediately from the moulds.

Vanilla buttercream

250g unsalted butter

90g icing sugar, sifted

1/2 teaspoon vanilla extract

1. Using a whisk attachment on stand mixer, whisk butter until light and pale.
2. Gradually add the icing sugar & vanilla.
3. Continue to whisk for another 2 minutes until cream is light and fluffy.

To assemble cake:

1. With a serrated knife, cut each cake layer in half, horizontally.
2. Place one of the cake layers, top of the cake facing down, onto a serving platter.
3. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.